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Omcan Stainless Steel Cleaver with Polypropylene Black Handle
SKU#: 22000-001005As low as USD $18.75
A butcher’s third hand! Cleavers are the tool you need to chop large pieces of meat or food! Zanduco carries various Chinese cleavers varying in size, colour, and material—each one perfect for cutting through bone. Not dealing with raw meat? A cleaver is also suitable to cut through difficult vegetables like squash and pumpkin!
A Chinese cleaver is a basic instrument for any chef or butcher, whether for crushing, chopping, or cutting through bone. 6”, 7”, 8”, 8.5”, 9”, or 10” cleavers are available with both wood, stainless steel, or plastic handles. Cut through chicken bones, ribs, and any type of other meat and vegetable with ease using the proper instrument!
Frequently Asked Questions
What are Cleavers built to cut?
Heavy chopping through bone, like chicken and ribs, is the signature job, thanks to a thick, weighted blade. Tough produce such as squash also yields easily, so Cleavers earn a spot on butcher and prep stations.
Which styles of Cleavers does Zanduco carry?
Two patterns are stocked, a tall Chinese-style blade for chopping and crushing and a butcher cleaver for bone. All Cleavers here come from Omcan in stainless steel.
How are Cleavers sized?
Blade lengths span 6, 7, 8, 8.5, 9, and 10 inches, with widths from about 3 to 4-5/8 inches. Heavier, wider Cleavers add chopping power, while smaller ones give control for lighter tasks.
Do Cleavers come in different handle materials?
Yes, black polypropylene, stainless steel, and wood handles are all offered across the range. Pick the handle on your Cleavers for grip and washability, with polypropylene common on busy lines.
Are Chinese-style Cleavers good for vegetables?
A tall, flat Chinese-style blade chops and crushes produce well and scoops cut items off the board. Choose that pattern of Cleavers for heavy vegetable prep, and a butcher style for bone.
Why choose Cleavers over a chef knife for heavy cuts?
The thick spine and weight let them split bone and hard squash that would damage a thinner blade. Keep Chef Knives for slicing and Cleavers for the heavy chopping they are built to take.
Can Cleavers replace a breaking knife for butchery?
Not fully, since Breaking & Trimming Knives separate muscle while these chop through bone. Use both together, and pair your Cleavers with a sturdy wooden cutting board to absorb the impact.
